HEAT THE OVEN TO 180 DEGREES C / GAS 4

PLACE THE BUTTER AND SUGAR INTO A BOWL, AND CREAM TOGETHER WITH A HAND WHISK UNTIL PALE AND FLUFFY.

ADD A THIRD OF THE BEATEN EGG AND WHISK ON HIGH UNTIL COMBINED

ADD A SPOONFUL OF FLOUR (THIS WILL HELP PREVENT THE MIXTURE FROM CURDLING) AND MIX.

ADD SOME MORE OF THE EGG AND BEAT TOGETHER, ADD A SPOONFUL OF FLOUR AND MIX.

ADD THE REMAINING EGG AND MIX, THEN ADD THE REMAINING FLOUR AND GENTLY FOLD IN USING A SPATULA OR WOODEN SPOON UNTIL COMBINE TOGETHER.

SPOON THE MIXTURE INTO YOUR CAKE CASES, FILLING TO HALF WAY IF YOU WANT A LEVEL CAKE OR TO THREE QUARTERS FULL FOR A LARGER CAKE

BAKE IN THE OVEN FOR 10-12 MINUTES APPROX, TEST WITH A SKEWER WHICH SHOULD COME OUT CLEAN

Once cooled I spoon on the Rose Water Glaze and before it dries decorate with sprinkles. I used some dried rose petal sprinkles I had in the cupboard.

Rose Water Glaze Recipe

Sifted icing sugar

Rose water

Dried roses cake sprinkles

There are no measurements, you add as much of the rose water to the icing sugar to obtain the consistency you want. The bottle of Rosewater I have does not seem to be so potent, so I only used Rosewater. But if your Rosewater is strong you may want to use water and add drops of Rosewater instead.